Ingredients:

  • 2 lbs ground venison
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 large green bell pepper, diced
  • 3 cloves garlic, minced
  • 3/4 cup low-sugar ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup beef broth
  • 8 whole grain buns
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and green pepper and sauté for 5–7 minutes until onions are translucent and peppers soften. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Increase heat to medium-high. Add the ground venison to the pan, breaking the meat into small crumbles with a spoon. Cook until the meat is browned and mahogany-brown in color. Drain any excess liquid if necessary.
  3. Lower heat to medium-low. Stir in the ketchup, mustard, Worcestershire sauce, brown sugar, smoked paprika, salt, pepper, and beef broth. Stir well to coat the meat and simmer until the sauce thickens and glazes the venison.
  4. Spread softened butter on the buns and sear them in a separate pan or toaster until golden brown to create a structural barrier against the sauce.
  5. Spoon the venison mixture onto the toasted buns and serve immediately.